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Archive for October, 2016

gourmet-caramel-apples

Gourmet Caramel Apples

Ingredients
4 large tart apples
4 wooden pop sticks
1 cup milk chocolate chips
1 cup semisweet chocolate chips
4-1/2 ounces white candy coating, coarsely chopped
1 teaspoon shortening
1 package (11 ounces) Kraft caramel bits
2 tablespoons water
4 pretzel rods, coarsely crushed
1/2 cup Reese’s pieces

Directions
Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a pop stick into the top of each; set aside.

Place chocolate chips in separate microwave-safe bowls. Heat in a microwave until melted; stir until smooth. In another microwave-safe bowl, melt candy coating and shortening; stir until smooth.

Combine caramels and water in another microwave-safe bowl. Heat in a microwave until melted; stir until smooth. Dip apples into caramel; turn to coat. Immediately press pretzels and Reese’s pieces into sides of apples. Drizzle melted chocolate and candy coating over tops. Place on prepared pan; let stand until set. Yield: 4 servings.

Recipe found here: Gourmet Caramel Apples

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dutch-apple-loaf

Dutch Apple Loaf

Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups diced peeled tart apples
1/2 cup chopped walnuts

TOPPING:
1/4 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 cup cold butter, cubed

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9-in. x 5-in. loaf pan.

For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Recipe found here: Dutch Apple Loaf

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warrens-oatmeal-jam-squares

Warren’s Oatmeal Jam Squares

Ingredients
1-1/4 cups quick-cooking oats
1-1/4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
2 teaspoons vanilla extract
1 jar (10 ounces) seedless raspberry jam or jam of your choice
4 whole graham crackers, crushed

Directions
Preheat oven to 350°. In a large bowl, mix the first five ingredients. In a small bowl, mix melted butter and vanilla; add to oat mixture, stirring until crumbly. Reserve 1 cup mixture for topping.

Press remaining mixture onto bottom of a greased 9-in. square baking pan. Spread jam over top to within 1/2 in. of edges. Add crushed graham crackers to reserved topping; sprinkle over jam.

Bake 25-30 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into squares. Yield: 16 squares

Recipe found here: Warren’s Oatmeal Jam Squares

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pumpkin-torte

Pumpkin Torte

Ingredients
1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin, divided
1/2 cup milk
4 large eggs
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans, toasted

Directions
In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners’ sugar and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator. Yield: 10-12 servings.

Recipe found here: Pumpkin Torte

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beef-and-veggie-soup

Beef and Veggie Soup

Ingredients
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained, optional
1 package (10 ounces) frozen corn
1 cup shredded carrots
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped fresh tomato
1 tablespoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese, sour cream and tortilla chips, optional

Directions
In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired. Yield: 8-10 servings (about 2-1/2 quarts).

Freeze Beefy Vegetable Soup in serving-size containers for quick, no fuss lunches.

Recipe found here: Beef and Veggie Soup

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raisin-filled-pumpkin-spice-bread

Raisin Filled Pumpkin Spice Bread

Ingredients
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 can (15 ounces) solid-pack pumpkin
1 cup raisins
1 cup chopped pecans

Directions
In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9-in. x 5-in. loaf pan. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack. Yield: 2 loaves.

If Cooking for Two: Freeze one loaf for another time.

Recipe found here: Raisin Filled Pumpkin Spice Bread

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swedish-meatballs-alfredo-recipe

Swedish Meatballs Alfredo

Ingredients
2 jars (15 ounces each) roasted garlic Alfredo sauce
2 cups heavy whipping cream
2 cups (16 ounces) sour cream
3/4 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/8 teaspoon pepper
1 package (32 ounces) frozen fully cooked Swedish meatballs, thawed
Paprika
Hot cooked egg noodles

Directions
In a 5-qt. slow cooker, combine the first seven ingredients. Stir in meatballs. Cook, covered, on low 2-3 hours or until meatballs are heated through.

Sprinkle with paprika. Serve with noodles. Yield: 10 servings

Recipe found here: Swedish Meatballs Alfredo

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swedish-tea-ring

Swedish Tea Ring

Ingredients
1 tablespoon active dry yeast
1-1/2 cups warm water (110° to 115°)
1/4 cup sugar
1/4 cup canola oil
2 egg whites, lightly beaten
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries, patted dry
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted

ICING:
1 cup confectioners’ sugar
1 to 2 tablespoons fat-free milk

Directions
In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour.

Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18-in. x 12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes.

Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

In a small bowl, combine confectioners’ sugar and enough milk to achieve desired consistency; drizzle over tea ring. Yield: 1 ring (24 slices).

Recipe found here: Swedish Tea Ring

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apple-nut-bread-pudding

Apple-Nut Bread Pudding

Ingredients
8 slices cinnamon-raisin bread, cubed
2 medium tart apples, peeled and sliced
1 cup chopped pecans, toasted
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs, lightly beaten
2 cups half-and-half cream
1/4 cup apple juice
1/4 cup butter, melted
Vanilla ice cream

Directions
Place bread cubes, apples and pecans in a greased 3-qt. slow cooker. In a bowl, combine the sugar, cinnamon and nutmeg. Add the eggs, cream, apple juice and butter; mix well. Pour over bread mixture. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve with ice cream. Yield: 6-8 servings.

Recipe found here: Apple-Nut Bread Pudding

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black-walnut-pound-cake

Black Walnut Pound Cake

Ingredients
1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
1 cup chopped black walnuts

CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3-3/4 cups confectioners’ sugar
1 teaspoon vanilla extract

Directions
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts.

Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely.

In a small bowl, combine frosting ingredients; spread over cake. Yield: 12-16 servings.

Recipe found here: Black Walnut Pound Cake

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